Flan de Caramelo

Flan de caramelo is a smooth baked custard served with its own glossy layer of caramel sauce, a familiar dessert across Spanish and Latin American cooking. Its character comes from the contrast between gently set vanilla custard and deep amber caramel, which melts into a bittersweet syrup once the flan is unmoulded. Whole milk and eggs keep the texture delicate rather than heavy, while chilling gives the custard enough firmness to slice cleanly. It is the kind of make-ahead pudding that suits both simple family meals and more polished dinners, especially when served well chilled on a rimmed plate to catch the caramel.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Latin American custard dessert
Cooking style Make-ahead friendly • Hands-off cooking
Time commitment Make-ahead friendly

Why this recipe works

  • Gentle water-bath baking: The water bath moderates the oven heat, helping the egg custard set evenly without curdling.
  • Smooth custard texture: Warming the milk and tempering it into the eggs creates a fine, delicate set rather than a heavy custard.
  • Caramel balances the custard: Deep amber caramel adds a lightly bitter edge that keeps the sweet vanilla custard from feeling flat.
  • Designed to chill ahead: The flan needs time in the fridge to firm up, making it a practical dessert to prepare before serving.

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Timing notes

  • Chill until fully firm: A proper chill is essential before unmoulding; the custard should feel cold and set so it releases cleanly.
  • Unmould just before serving: Keep the flan in its mould until needed so the caramel stays pooled underneath and flows over the custard at the table.
  • Cool before refrigerating: Let the baked custard come to room temperature before chilling to avoid condensation and uneven setting.

Texture tips

  • For a silkier set: Whisk the eggs only until combined and skim off any foam before baking to avoid bubbles in the finished custard.
  • Stop while the centre wobbles: The flan should be set at the edges with a gentle wobble in the middle; it will continue to firm as it cools.
  • Keep the heat gentle: Avoid boiling the milk or overheating the custard, as excessive heat can make the eggs set roughly.

Common mistakes

  • Taking the caramel too far: Caramel darkens quickly once it turns amber, so remove it from the heat before it becomes bitter or smoky.
  • Whisking in too much air: Vigorous whisking creates bubbles that can leave the flan with a pitted texture rather than a clean, smooth surface.
  • Unmoulding too early: If the custard is still warm or loosely set, it may slump when turned out and the caramel will not flow as neatly.

Ingredient notes

  • Whole milk gives a clean custard: Whole milk keeps the flan creamy but light; replacing part of it with cream gives a richer, silkier result.
  • Use fresh eggs: Fresh eggs help the custard set cleanly and give the flan its characteristic delicate structure.
  • Choose vanilla to suit the finish: Vanilla extract keeps the flavour simple, while vanilla paste gives a more pronounced aroma and visible specks.

Equipment you'll need

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Ingredients
Instructions
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  1. Heat the oven to 160°C (320°F). Put a kettle on to boil, and set a 18 to 20 cm round baking dish or mould inside a larger baking dish for a water bath.
  2. Make the caramel: put 120 g of the caster sugar in a small saucepan with 2 tbsp water and heat gently until dissolved. Increase the heat and cook to a deep amber colour, swirling the pan but not stirring, 5 to 8 minutes.
  3. Immediately pour the caramel into the mould and tilt to coat the base evenly. Set aside to cool and harden while you make the custard.
  4. Warm the whole milk in the same saucepan over a low heat until steaming but not boiling. Meanwhile, whisk the eggs with the remaining 40 g caster sugar and the vanilla extract just until combined.
  5. Slowly whisk the warm milk into the egg mixture to temper it, then pour the custard into the caramel-lined mould. Place the mould back in the larger baking dish and carefully pour in boiling water from the kettle to come halfway up the sides.
  6. Bake for 35 to 45 minutes, until the edges are set but the centre still has a gentle wobble. Lift the mould out of the water bath and cool to room temperature.
  7. Chill for at least 2 hours, or until fully cold and firm. To unmould, run a thin knife around the edge, invert onto a rimmed plate, and let the caramel run over the custard.

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Recipe notes

Tips

  • Avoid over-whisking the eggs; too much air can give the flan a bubbly texture. If you see foam on top before baking, skim it off with a spoon.
  • Caramel is extremely hot. Keep children away and pour carefully to avoid splashes.

Substitutions

  • Replace Vanilla extract with Madagascar vanilla paste for a more pronounced vanilla flavour, using the same amount.
  • Replace Whole milk with Half whole milk and half double cream for a richer, silkier flan.

Storage

  • Refrigerate up to 3 days
  • Keep the flan covered in the fridge and unmould just before serving for the best caramel flow. Freezing is not recommended as the custard can turn grainy and weep on thawing.

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Recipe overview

  • Servings: 4 servings
  • Total time: 4h (25min active)
  • Difficulty: Medium
  • Cuisine: Latin American
  • Allergens:
    Eggs Milk
Kid friendly
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Equipment you'll need

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Caster sugar

1 cup ≈ 200 g
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Vanilla extract

1 cup ≈ 240 ml
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